IPastai’s two principle chefs are proud of their Italian heritage and are very passionate about the history, traditions and culture of pasta. They believe it should be preserved and embraced in modern cooking.
Together, Luca and Fabio have more than 20 years experience working in restaurants and hotels around the world, and have drawn on this accumulated knowledge to create the iPastai range.

Only sourcing the best ingredients they can find in today’s market, they follow old Italian recipes but also experiment with new flavours to deliver an exciting and unique selection. Their quest for perfection is supported with many hours of dedicated research and scrupulous testing prior to production. A fully commercial kitchen has been equipped and organised allowing the iPastai creativity to shine and become a reality.

A true taste-discovering voyage, I Pastai’s fresh pasta is a journey of passion and delight.
Exciting the senses, our artisan, handmade range of traditional fresh pasta, ready meals and condiments encapsulate the essence of true Italian cuisine to a standard that is appreciated by families and dedicated chefs.

Fresh Pasta can be made with or without eggs and from many different kinds of flour.
The most famous and prestigious of all fresh pastas is known as “Pasta All` Uovo”. Considered a luxury as it was traditionally made with eggs, the dough would be hand rolled using a wooden rolling pin or with help from a small pasta-making machine.
Still present in traditional and regional recipes throughout Italy, this type of pasta is rich and delicious, with a velvety texture.
To truly experience fresh pasta just like that made in Italy, we prepare the dough using Italian grown durum semolina, soft wheat flour and a minimum of eight eggs per kilo of dough.
This carefully balanced selection of high quality ingredients guarantees an intensely coloured dough, which when cooked remains firm to the bite.